Features: diverse materials, soft texture, fat but not greasy, rich and delicious soup, sour, spicy, salty and fragrant.

raw material

250 grams of pig fat and lean meat. Coriander 100g, rice 50g, carrageenan 50g and Chinese cabbage 50g. 2 eggs (weight about 100g). 4g of refined salt, minced onion and ginger 10g, 0.5g of monosodium glutamate, proper amount of vinegar and proper amount of sesame oil.

manufacturing process

Wash lean pork, chop it, put it in a bowl, add eggs and stir well. Cut the fat pork into 0.6 cm thick slices in batches, cross the two sides of the slices and cut into 0.6 cm thick squares. Wash rice to remove sediment, and wash antlers. Take 30 grams and cut into fine powder. 20 grams cut into 3 cm long sections. Take a container, put chopped lean meat, onion, Jiang Mo, dried seaweed, carrageenin, Chinese cabbage and coriander, add pepper, monosodium glutamate and refined salt, stir well, make balls with a diameter of 3.3 cm, spread them on a plate, steam them in a cage for about 8 minutes, take them out until cooked, put them in a big bowl, and put clear soup and refined salt in a soup pot.

Tanrou

Ingredients: ribs 500g, rock sugar 15g, cinnamon 5g, onion ginger 10g, soy sauce 100g.

Characteristic color: deep red color, thick carrion soup, fat but not greasy, delicious. "jar meat" is a famous dish in Jinan, which began in Qing dynasty. It is said that Fengjilou Hotel in Jinan first created this dish. About a hundred years ago, the chef of this restaurant cooked pork ribs with spices and spices in a magnetic jar. This dish is famous for its ruddy color, thick soup and rotten meat, fat but not greasy, and delicious taste. After eating it, people feel very palatable. Because the meat is stewed in a magnetic jar, it is named "jar meat". It was very popular in Qing Dynasty to make meat with magnetic altar in Shandong. Yuan Mei wrote in the Qing Dynasty, "Suiyuan Food List" recorded that "the meat is put in a magnetic altar and simmered slowly with chaff, and the method is the same as before (referring to steaming the meat in a griddle), and it must be always sealed". In 1930s, after the closure of Jinan Fengjilou Hotel, the chef moved to Yuan Wensheng Hotel to continue making and selling this dish and spread it. This is a famous traditional dish in Jinan.

Exercise:

1. Wash the spareribs, cut them into 2cm square pieces, blanch them in boiling water for 5 minutes, take them out and wash them with clear water. Onions are cut into 3.5 cm long segments. Slice ginger.

2. Put the meat in a magnetic jar, add soy sauce, rock sugar, cinnamon, onion, ginger and water (depending on the degree of immersion of the meat), cover the jar with a plate, boil it over medium heat, and simmer it for about 3 hours until the soup is thick and the meat is rotten.

Stewed cabbage with ribs

Batch processing:

[Ingredients]: 250g ribs, 250g cabbage head.

[Accessories]: onion ginger, broth, clear oil.

[Seasoning/gravy]: coriander stalk 10g, refined salt, monosodium glutamate and pepper water.

Features: white soup, delicious, rotten meat.

Exercise:

1. Chop the ribs into one-inch and five-minute pieces, dice the cabbage head, cut the coriander stalk into small pieces, cut the onion and ginger into pieces, and pat the ginger pieces with a knife.

2. Put water in the spoon, boil the water, take it out in the ribs, and then rinse the blood foam with water.

3. Put a small amount of clear oil in the spoon. When the oil is hot, put the onion and ginger into a wok, then fry the cabbage until it is half cooked, add the broth, and add the ribs, salt and pepper water. After boiling, simmer on low heat, take out onion and ginger, add monosodium glutamate and coriander stalks, and put them in a bowl.

Shandong sea cucumber soup

Ingredients: sea cucumber 300g, seaweed 10g, egg white 25g, onion 10g, monosodium glutamate 2.5g, pepper 2g, clear soup 1000g, chicken breast 150g, chicken skin 25g, coriander stalk 65438+65438.

Exercise:

1. Preparation: cut the sea cucumber into spatula pieces; 89 pieces of chicken, all put into a bowl, add 5g of cooking wine, refined salt 1 g, monosodium glutamate 1 g, egg white and wet starch, and mix well; Slice the egg skin like eyes, shred onion and parsley.

2. Cooking: Put a clean pot on the fire, add 400g clear soup to boil, remove the sea cucumber and chicken slices at one time, put them in a big soup bowl, and sprinkle with shredded onion, coriander and chicken skin slices.

Add 600 grams of clear soup to the pot, heat it, add 20 grams of cooking wine, refined salt, monosodium glutamate, soy sauce and dried seaweed, boil it, skim the floating foam, add vinegar and pepper to taste, pour sesame oil on it, and pour it into the soup bowl with sea cucumber and chicken slices.

Vinegar yellow river carp

Raw materials: Yellow River carp, vinegar, sugar, soy sauce, refined salt, clear soup, Jiang Mo, chopped green onion, minced garlic, wet starch and peanut oil.

Method:

Scales, gills and internal organs of fish are removed, and the fish body is cleaned. Then, the knife is used to cut open the fish body, and the refined salt is sprinkled into the fish body for a little pickling, and a layer of wet starch paste is evenly coated on the knife edge and the fish body. Pour the oil into the wok and heat it to 70%. Put the portable fishtail into the wok and the knife edge will open immediately. At this time, you need to hold the fish with a shovel to avoid sticking to the pot. Fry for about two minutes, push the fish to the wok with a spatula to make the fish bow, fry the fish with its back down for two minutes, then turn the fish belly down for two minutes, then lay the fish flat and fry the fish head in oil with a spatula for two minutes. When it is 60% hot, add onion, ginger, minced garlic, vinegar, soy sauce, white sugar and stock, thicken with wet starch, pour a little cooked oil on the fish and cook it quickly.

Features: deep red color, crisp outside and tender inside, fragrant, sweet and sour.

Distilled fish fillet

Ingredients: pork tenderloin 200g, salt 1 0g, soy sauce 1 0g, vinegar10g, Shaoxing wine10g, clear soup 200g, egg white10g, wet starch 50g and chopped green onion 2.

Exercise:

1. Preparation: Cut pork tenderloin into pieces with a length of 4.5 cm, a width of 3 cm and a thickness of 0.3 cm, put it in a bowl, and add 25 grams of refined salt, egg white and wet starch.

2. Cooking: put the frying spoon on medium fire, pour in peanut oil, and when it is 60% hot, put the tenderloin slices into the oil, fry them until they are dark yellow and crisp, and then take them out; Leave 35g oil in the frying spoon, add onion, ginger and minced garlic, cook vinegar when frying, add soy sauce, clear soup and Shaoxing wine, boil, hook with wet starch, then pour in the fried tenderloin and turn it over twice to make the sauce stick to the tenderloin evenly.

[attention]

1. When the tenderloin is wrapped in juice, move quickly to avoid the outer layer becoming soft; The amount of English juice should not be too much, so it is advisable to have no juice on the plate after eating.

2. You can also cut it into slices and coat it with tomato juice. Its color is red and orange, and its taste is sweet and sour. It is a kind of cooking that only appeared in modern times.

Shuang barbecue

Ingredients: 2.5 kg boneless hard rib pork, 50 g egg white, 50 g onion, 50 g radish strips, 200 g wet starch, 0/0 g salt and pepper/kloc, 25 g sweet noodle sauce.

Characteristic color: brown skin, not greasy.

Exercise:

(1) fork the meat with a pestle, simmer the skin with strong fire, then soak it in hot water at 80℃ and scrape it off. Then put it in boiling water until it is 80% cooked, take it out, mix the egg white on the meat (mixed with egg white and appropriate amount of starch), put it in an oven at 200℃ and bake it until it is red, turn it over for 30 minutes, take it out and scrape off the skin.

(2) Cut the roasted lean meat, fat meat and skin into pieces with a length of 6 cm and a width of 12 cm, and chop the ribs into pieces with a length of 6 cm and put them on plates respectively.

(3) Put the onion, pepper and salt, radish strips and sweet noodle sauce in a small dish and eat it with the barbecue. Roll it with spring cakes and lotus leaf cakes.

Clear soup Quanjiafu

Ingredients: sea cucumber, shark's fin, beef tendon, shrimp slices, chicken breast, fish fillet cooking wine 50g, Chinese cabbage, cooked ham15g, egg white, winter bamboo shoots 20g, monosodium glutamate 2g, refined salt 4g, fish belly100g, clear soup150g.

Characteristic color: There are many kinds of traditional Shandong cuisine, among which the first-class pot of Confucius Banquet is the most precious, and it is also the table-pressing dish at the celebration banquet.

Exercise: Slice the chicken breast and put it in a bowl. Paste with egg white, salt and wet starch. Slice the sea cucumber, cut the tendon in half, and cut the fish belly into large pieces. Blanch sea cucumber, fish maw, tendon and shark fin with clear soup, blanch chicken slices, fish slices and shrimp slices with boiling water, put all kinds of main ingredients in a big soup bowl, put ham, winter bamboo shoots, mushrooms and Chinese cabbage on it alternately, put clear soup, refined salt and cooking wine in the soup pot to boil, and pour the clear soup into the soup bowl after adding monosodium glutamate.

Casserole Sanwei

Materials: pork elbow100g, chicken with bone100g. 60 grams of eggs, 25 grams of ham and 25 grams of vegetables. 20g of soy sauce, clear soup 100g, shallots 15g, ginger slices 10g, 5g of refined salt, monosodium glutamate 1g, and vegetable oil 100g.

Exercise:

1, pork elbow and boned chicken are all chopped into 3.3 cm square pieces, boiled in boiling water, fished out and put into casserole.

2, the eggs are cooked and peeled, and the soy sauce is evenly soaked. Fry in the oil pan until golden brown, take out, put it around the casserole, and cut the ham and vegetables into small elephant-eye pieces. Put the clear soup, Shaoxing wine, onion slices, ginger slices and salt into a casserole, bring it to a boil over high fire, and then move it to a low fire for stewing until it is crisp and rotten. Take out onion slices, ginger slices, ham slices, vegetables and simmer on low heat. Skim off the oil slick, add monosodium glutamate and drizzle with chicken oil.

Fried shredded chicken

Features white color, soft and smooth texture, light and tender taste.

raw material

750g of chicken. One egg and 25 grams of magnolia slices soaked in water. 3g of refined salt, 20g of Shaoxing wine and monosodium glutamate1g; 5 grams of green garlic, 25 grams of wet starch, and 0/00 grams of lard/kloc.

manufacturing process

Remove the fascia from the chicken breast, cut it into 0.2 cm thick slices, and then cut it into 5 cm long silk. Add egg whites. Mix refined salt and wet starch to taste, slice the water-soaked Flos Magnoliae into 3.5 cm long filaments, and blanch with water. Cut the green garlic into 3.5 cm long sections. Put lard in a wok, heat it to 50% heat (about 1 10℃), add shredded chicken and take it out (about 176℃). Leave oil in the wok, stir-fry Flos Magnoliae and shredded garlic, pour shredded chicken, and then add clear soup, refined salt and Shaoxing wine. Monosodium glutamate, you can eat it when you turn it over.

Braised sausage

Batch processing:

[Ingredients]: 3 large pig intestines (weighing about 75g)

[Accessories]: 65438+ 0.5g of coriander powder, a little pepper noodles, cinnamon noodles and Amomum villosum noodles, 5g of minced onion and garlic, and 2.5g of Jiang Mo.

[Seasoning/gravy]: Shaoxing wine 10g, soy sauce 25g, sugar 10g, vinegar 54g, cooked lard 500g (about 75g), pepper oil 15g, clear soup and refined salt.

Exercise:

1. Wash the pig's large intestine, rub it inside and outside with 50g vinegar and a little salt, remove mucus and dirt, rinse it, put it in a boiling water pot, add onion, ginger and wine, stew it, take it out and cut it into 3cm long sections, then blanch it in a boiling water pot, take it out and drain it.

2. Put the wok on medium heat, pour lard and heat it to 70%, then fry the large intestine until it turns red and take it out. Leave 25 grams of oil in the pot, add onion, ginger and minced garlic, stir-fry until cooked, add vinegar, add soy sauce, sugar, clear soup, refined salt and Shaoxing wine, stir-fry quickly in the intestines, move to low heat, cook until the soup is firm, add pepper noodles, cinnamon noodles and Amomum villosum noodles, sprinkle with pepper oil, turn well, put on a plate and sprinkle with coriander.

Fresh shellfish and winter melon balls

Batch processing:

Ingredients: fresh shellfish150g.

Accessories: 350 grams of wax gourd; Salt 13g, monosodium glutamate 7.5g, wet starch 50g, Shaoxing wine 35g, onion ginger 15g, peanut oil 500g and clear soup 500g;

Exercise:

1) Wash the fresh shellfish, put them in a bowl, add egg white, wet starch and appropriate amount of water, grab them evenly and size them;

2) The wax gourd is made into a ball with the diameter of 1cm, cooked in the boiled broth, and tasted for later use;

3) Put peanut oil into the wok. When the heat reaches 50% (about 125℃), add fresh shellfish and take them out.

4) Add clear soup, refined salt, monosodium glutamate and wet starch into the bowl and mix well to make juice;

5) Leave a small amount of oil in the wok. When the fire reaches 70% heat (about 175℃), add the onion and burn Shao wine, then add the wax gourd balls, fresh shellfish and the prepared sauce, stir-fry quickly and evenly, and serve with sesame seeds.